Fruits

Salad Bar

Recipe Source: Chef Ann

This "recipe" is simply an introduction to implementing salad bars. Please take the information from it that you find helpful and create your salad bar in a way that best fits your District or School's needs. We intentionally did not run a nutrient analysis on this "recipe" because salad bar contents and what people take from them to build a meal or side varies vastly. We DID include plenty of fresh vegetables, meat alternates, fresh fruit and whole grains.

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary12.9 ozElementary1 qtElementary30
Secondary12.9 ozSecondary1 qtSecondary30
Recipe Total Yield
Volume8 gal
Weight33.6 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary111
Secondary111
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Garlic, Fresh3 lb3 lb2 gal
Carrot, Wholeshredded1.56 lb1.25 lb2 qt
Pepper, Redsliced1.5 lb1.25 lb2 qt
Celerysliced, across grain2.56 lb1.75 lb2 qt
Onion, Greenpeeled, sliced2.3 BUNCH (3.5 OZ)1.75 lb2 qt
Potatoes, Yukon Gold half moon slices2.13 lb2 lb2 qt
Tomato, Cherry1.56 lb1.56 lb2 qt
Corn, Frozen2.25 lb2.25 lb2 qt
Beans, Kidney Canned3.19 lb2.25 lb2 qt
Chicken, Diced Cooked 2.44 lb2.44 lb2 qt
Peach 20 lb5.5 lb5.5 lb15
Potatoes, Roasted2.56 lb2 qt
Salad, Tofu and Brown Rice7.5 lb3 qt, 1.5 pt
Dressing, Honey Mustard1 C, 14 Tbsp

Method

  1. Please see our salad bar procedures and grids for information on how to set up and run your salad bar.
  2. http://www.thelunchbox.org/resources/salad-bar
  3. The Getting Started With Salad Bars recipe includes every component available on the salad bar. The recipe yield is for 30 large, big-kid-sized salads that include 1 grain, 2+ ounce meat/meat alternate equivalents, 1/2 cup fruit serving, and approximate

Serving Guidelines

Elementary Serving Utensil:spoons and tongs as needed
Secondary Serving Utensil:spoons and tongs as needed

Fruit Smoothie

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary9 ozElementary1 CElementaryN/A
Secondary9 ozSecondary1 CSecondaryN/A
Recipe Total Yield
Volume1 gal
Weight9 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Bananaspeeled6 lb4 lb16
Orange Juice1 qt2 lb1 qt
Milk, 1 %1 pt, 1.5 C1.75 lb1 pt, 1.5 C
Blueberries, Frozenfrozen1.5 lb1.5 lb2 qt
Strawberries, Frozenfrozen1 lb1 lb1 qt
WATERice14 Tbsp7 oz1 pt

Method

  1. Blend all ingredients: this can be done using a blender in small batches (ideal) or by using an immersion blender

Serving Guidelines

Elementary Serving Utensil:8oz ladle
Secondary Serving Utensil:8oz ladle
Elementary Cost per Serving:$0.51
Secondary Cost per Serving:$0.51
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